Safed Maas Tikka
Tender, succulent mutton pieces marinated in a rich, creamy blend of yogurt, cheese, and cashews. This Rajasthani specialty is mildly spiced and grilled to smoky perfection, a true royal treat.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.First Marination (Tenderizing)
- b.In a large bowl, combine the mutton cubes with ginger paste, garlic paste, raw papaya paste, lemon juice, and 1 tsp of salt.
- c.Mix thoroughly, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 2 hours to allow the papaya paste to tenderize the meat.
- 2
Step 2
- a.Prepare the White Marinade
- b.Drain the soaked cashews and grind them in a blender with a minimal amount of water to form a very fine, smooth paste.
- c.In a separate large bowl, whisk the hung curd, fresh cream, and grated processed cheese until smooth and creamy.
- d.Add the smooth cashew paste, white pepper powder, green chili paste, garam masala, cardamom powder, nutmeg powder, and the remaining 0.25 tsp of salt. Mix until everything is well combined into a thick marinade.
- 3
Step 3
- a.Second Marination (Flavor Infusion)
- b.Take the tenderized mutton out of the refrigerator and add it to the prepared white marinade.
- c.Sprinkle the cornflour over the mutton and mix gently to coat everything evenly. The cornflour acts as a binder for the marinade.
- d.Cover and refrigerate for a minimum of 4 hours, or ideally overnight for the best flavor penetration and tenderness.
- 4
Step 4
- a.Cook the Mutton Tikkas
- b.Thread the marinated mutton pieces onto metal or pre-soaked wooden skewers, leaving a small gap between each piece for even cooking.
- c.Heat vegetable oil in a grill pan or a heavy-bottomed non-stick skillet over medium heat.
- d.Carefully place the skewers on the pan. Cook for 15-20 minutes, turning every 3-4 minutes, until the mutton is cooked through, tender, and has beautiful golden-brown char marks.
- e.During the last 2 minutes of cooking, brush the tikkas with melted butter for a rich flavor and glossy finish.
- 5
Step 5
- a.Rest and Serve
- b.Once cooked, remove the skewers from the pan and let them rest for 5 minutes. This allows the juices to redistribute, making the meat more succulent.
- c.Serve the Safed Maas Tikka hot, garnished with fresh coriander, alongside mint chutney, pickled onions, and lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using hung curd is non-negotiable for a thick marinade that clings to the mutton. Regular yogurt will be too watery and slide off.
- 2Raw papaya paste is a natural tenderizer crucial for soft mutton. If unavailable, you can use a commercial meat tenderizer, but papaya is more authentic.
- 3For the most tender and flavorful results, marinate the mutton overnight in the second marinade.
- 4Ensure the cashew paste is completely smooth to avoid a grainy texture in the final dish.
- 5Cook on a steady medium heat. High heat will burn the creamy marinade before the mutton cooks through.
- 6For a smoky, restaurant-style flavor, use the 'dhungar' method. Place the cooked tikkas in a large bowl, put a small steel cup in the center, add a piece of hot charcoal, pour a little ghee over it, and immediately cover the bowl for 2-3 minutes.
Adapt it for your goals.
Protein Swap
Replace mutton with boneless chicken thighs to make 'Murgh Malai Tikka'. Reduce the first marination time to 30 minutes and cooking time to 10-12 minutes.
Vegetarian OptionVegetarian Option
Use paneer cubes or large mushroom caps instead of mutton. Skip the first marination (papaya paste) and marinate for only 1-2 hours in the second marinade.
Cooking MethodCooking Method
Bake the tikkas in a preheated oven at 200°C (400°F) for 15-20 minutes, turning halfway through. You can also use an air fryer at 180°C (350°F) for 12-15 minutes.
Flavor AdditionFlavor Addition
Add 1 tablespoon of dried fenugreek leaves (kasuri methi), crushed between your palms, to the white marinade for an extra layer of aroma and flavor.
Why this is on our healthy list.
High in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Rich in B-Vitamins
This dish provides essential B-vitamins, particularly B12 from mutton, which is crucial for nerve function and the formation of red blood cells.
Supports Bone Health
The use of hung curd and cheese contributes a good amount of calcium and phosphorus, minerals that are vital for maintaining strong and healthy bones.
Source of Healthy Fats
Cashews provide monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed as part of a balanced diet.
Frequently asked questions
One serving of Safed Maas Tikka (approximately 150g) contains around 350-400 calories, primarily from the mutton, cream, cheese, and cashews.